Must try rubs?

Arthur D · 06-04-2009, 03:52 PM

I am cooking a lot more these days. What do you guys consider to be some must try rubs for ribs, chicken, and brisket.

Yeah, I know it is subjective, but there is a crazy amount of choices.

On the whole, I am not into the idea of heat. I'm in S. Louisiana and the heat card gets played to death. Cajun this and cajun that. It's overdone for my tastes in a rub, I'll add heat with a sauce if I want it.

I am looking for balance, but am partial to the sweet side. But, I suppose I can achieve that extra sweetness with honey towards the end of the cook.

SamSmoker · 06-04-2009, 03:55 PM

For chicken - Plowboys Yardbird Rub

Arlin_MacRae · 06-04-2009, 04:04 PM

Along with any of Plowboy's and Spicewine's rubs, check John Henry out. The one's I've tried have good flavor and a lot of them come out sweet too.

snoqualmiesmoker · 06-04-2009, 04:11 PM

Must have are ANYTHING from Dizzypig.

Best stuff.

1FUNVET · 06-04-2009, 04:24 PM

Quote:

Originally Posted by Arthur D

I am cooking a lot more these days. What do you guys consider to be some must try rubs for ribs, chicken, and brisket.

Yeah, I know it is subjective, but there is a crazy amount of choices.

On the whole, I am not into the idea of heat. I'm in S. Louisiana and the heat card gets played to death. Cajun this and cajun that. It's overdone for my tastes in a rub, I'll add heat with a sauce if I want it.

I am looking for balance, but am partial to the sweet side. But, I suppose I can achieve that extra sweetness with honey towards the end of the cook.

Amen to that

Being for SW Louisiana myself people figure if the pour on the heat and make you sweat it's Cajun

1FUNVET · 06-04-2009, 04:26 PM

Quote:

Originally Posted by Arthur D

I am cooking a lot more these days. What do you guys consider to be some must try rubs for ribs, chicken, and brisket.

Yeah, I know it is subjective, but there is a crazy amount of choices.

On the whole, I am not into the idea of heat. I'm in S. Louisiana and the heat card gets played to death. Cajun this and cajun that. It's overdone for my tastes in a rub, I'll add heat with a sauce if I want it.

I am looking for balance, but am partial to the sweet side. But, I suppose I can achieve that extra sweetness with honey towards the end of the cook.

Amen to that

Being for SW Louisiana myself people figure if they add enough heat and make you sweat it's true Cajun cooking

Divemaster · 06-04-2009, 04:31 PM

I agree with the above.

Heat has it's place but it should be for the flavor. The minute heat starts wipping out the other flavors is when I start looking for some thing else!

twisterbret · 06-04-2009, 04:36 PM

Plowboys Yardbird Rub on Chicken and it's amazing on wings as well as boneless pork chops.

Arthur D · 06-04-2009, 05:04 PM

Oh, I have my eye on the Plowboy's Yardbird for sure. Spicewine too.

There is too much good talk about it for it to be a bad choice.

I've been cutting the backbone out of whole birds and smoking 'em flat lately. The kids go crazy over it. Picky eaters are cleaning their plate. Can't wait to try it with yard bird. It is so darn easy this way.

Brian in Maine · 06-04-2009, 05:19 PM

For brisket, and any beef I really like Slabs Wow Up Your Cow. For anything else I make my own.

jcohen1005 · 06-04-2009, 05:42 PM

Quote:

Originally Posted by Brian in Maine

I make my own.

So many great recipes to try, I'm done buying any rubs or sauces, but will buy a book or two,three,four................and make my own.

gtsum · 06-04-2009, 06:53 PM

I am gonna order some Plowboys as I hear great things about them..I am done making my own rubs..mine are good and all, but I am missing "something" in them...

gpalasz · 06-04-2009, 07:14 PM

Uncle Ernies beef rub and Uncle ernies chicken and pork rub are excellent. BBQ.com has a great products as well.

Skidder · 06-04-2009, 07:15 PM

I say make your own. Take a basic rub and twist it to your liking. It ain't hard to do. If it's to hot take the heat out, if it's to sweet take the sugar out etc. Whole lot cheaper too.

Fat Guy · 06-04-2009, 07:35 PM

Go to spicebarn.com. You can find that special ingrediant to make your rub just right. I have an allpurpose rub that I liked alot. Then found beer extract powder, added a touch of that and now it is what I aways wanted it to be. I don't buy premade rubs. I go to my spice cuboard and just mix and taste. I do sometimes take a rub from a book and tweek it. I like sweet with ribs and sometimes heat, so I have 4 differnt rubs just for ribs. I like a savory flavor with beef. So I have 3 rubs for beef. Chicken is so universal that I use just about any of the 16 or so rubs I have on hand, that I made.

I hope this helps.

06-04-2009, 03:52 PM	#1
Arthur D On the road to being a farker Join Date: 05-07-09 Location: Eunice, LA	Must try rubs? I am cooking a lot more these days. What do you guys consider to be some must try rubs for ribs, chicken, and brisket. Yeah, I know it is subjective, but there is a crazy amount of choices. On the whole, I am not into the idea of heat. I'm in S. Louisiana and the heat card gets played to death. Cajun this and cajun that. It's overdone for my tastes in a rub, I'll add heat with a sauce if I want it. I am looking for balance, but am partial to the sweet side. But, I suppose I can achieve that extra sweetness with honey towards the end of the cook. __________________ Large BGE & Pop's old Tank

06-04-2009, 03:55 PM	#2
SamSmoker Is lookin for wood to cook with. Join Date: 04-08-09 Location: Chapin, SC	For chicken - Plowboys Yardbird Rub __________________ WSM, Country Smoker CS-450, Member's Mark Gasser (aka Grand Hall), 55gal SS Homemade BBQ Grill

06-04-2009, 04:04 PM	#3
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	Along with any of Plowboy's and Spicewine's rubs, check John Henry out. The one's I've tried have good flavor and a lot of them come out sweet too. __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

06-04-2009, 04:11 PM	#4
snoqualmiesmoker is one Smokin' Farker Join Date: 06-01-04 Location: Snoqualmie, wa	Must have are ANYTHING from Dizzypig. Best stuff. __________________ XL BIG GREEN EGG <SHREK> SMALL GREEN EGG <FIONA> SAWTOOTH PELLET GRILL 610HD STOKER 2 STOKER WHITEBOX OKLAHOMA JOE LONGHORN STUMPS PLATINUM SUPERIOR SS1 [url]jjbbqcompany.com[/url]

06-04-2009, 04:31 PM	#7
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	I agree with the above. Heat has it's place but it should be for the flavor. The minute heat starts wipping out the other flavors is when I start looking for some thing else! __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

06-04-2009, 04:36 PM	#8
twisterbret On the road to being a farker Join Date: 02-25-09 Location: Jackson, NJ	Plowboys Yardbird Rub on Chicken and it's amazing on wings as well as boneless pork chops. __________________ Backwoods Party,Weber Smokey Mountain,Weber Skyline,Weber Genesis,Weber 22"

06-04-2009, 05:04 PM	#9
Arthur D On the road to being a farker Join Date: 05-07-09 Location: Eunice, LA	Oh, I have my eye on the Plowboy's Yardbird for sure. Spicewine too. There is too much good talk about it for it to be a bad choice. I've been cutting the backbone out of whole birds and smoking 'em flat lately. The kids go crazy over it. Picky eaters are cleaning their plate. Can't wait to try it with yard bird. It is so darn easy this way. __________________ Large BGE & Pop's old Tank

06-04-2009, 05:19 PM	#10
Brian in Maine is Blowin Smoke! Join Date: 08-05-07 Location: Portland Me	For brisket, and any beef I really like Slabs Wow Up Your Cow. For anything else I make my own. __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

06-04-2009, 06:53 PM	#12
gtsum Babbling Farker Join Date: 08-30-03 Location: Richmond, VA	I am gonna order some Plowboys as I hear great things about them..I am done making my own rubs..mine are good and all, but I am missing "something" in them...

06-04-2009, 07:14 PM	#13
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma	Uncle Ernies beef rub and Uncle ernies chicken and pork rub are excellent. BBQ.com has a great products as well. __________________ [COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g

06-04-2009, 07:15 PM	#14
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma.	I say make your own. Take a basic rub and twist it to your liking. It ain't hard to do. If it's to hot take the heat out, if it's to sweet take the sugar out etc. Whole lot cheaper too.

06-04-2009, 07:35 PM	#15
Fat Guy Knows what a fatty is. Join Date: 05-27-09 Location: Gilroy,CA	Go to spicebarn.com. You can find that special ingrediant to make your rub just right. I have an allpurpose rub that I liked alot. Then found beer extract powder, added a touch of that and now it is what I aways wanted it to be. I don't buy premade rubs. I go to my spice cuboard and just mix and taste. I do sometimes take a rub from a book and tweek it. I like sweet with ribs and sometimes heat, so I have 4 differnt rubs just for ribs. I like a savory flavor with beef. So I have 3 rubs for beef. Chicken is so universal that I use just about any of the 16 or so rubs I have on hand, that I made. I hope this helps.

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